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What is your drip pan set up on Indirect Heat?
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seadub
Posts: 20
Another newbie question to the BGE.
I just smoked my first Butt on the BGE and wrapped my plate setter with foil to keep clean up a little easier. I don't think this was a good idea as I smoked with the fat cap down and the foil was caked with burnt extras from the drip.
What is your optimal drip pan set up?
Cheers!
Comments
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I use a pizza pan covered with foil.......same pan for the last 3 years
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I put my drip pan on two strips of scrap ceramic tile (3/8"X1"X8") on the setter for shorter indirect cooks, and on four foil balls for longer cooks.The key is to get the drip pan up off the setter with an air gap so the pan does not get too hot.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddymarker said:The key is to get the drip pan up off the setter with an air gap so the pan does not get too hot.
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I also use 3 tiles between the DP and the PS
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I actually use a v-rack set in the drip pan to keep the meat up and out of the drippings and let the smoke get to all sides. I am still working on what to set the drip pan on on the plate setter.
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all good info. I'm guessing the foil balls are around the size of a golf ball? maybe a little smaller?I do like the pizza pan idea because it would not be too deep.
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I kept 3 of the short cans tuna comes in. I use those to elevate my drip pan. I use disposable aluminum pans bought at Sam's Club. Can get a bunch of them for cheap. Generally I don't put any liquid in the drip pan because if it makes any difference I don't have a sophisticated enough palate to distinguish it.
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probe1957 said:I kept 3 of the short cans tuna comes in. I use those to elevate my drip pan. I use disposable aluminum pans bought at Sam's Club. Can get a bunch of them for cheap. Generally I don't put any liquid in the drip pan because if it makes any difference I don't have a sophisticated enough palate to distinguish it.
Flint, Michigan -
seadub said:all good info. I'm guessing the foil balls are around the size of a golf ball? maybe a little smaller?I do like the pizza pan idea because it would not be too deep.@jfm0830, assume your pan and rack are sitting on the cooking grid. I found the smoke did a better job if I put the meat on the grid and the drip pan under the grid on the setter or AR as appropriate. In other words, make sure the sides of the pan are lower than the bottom of the meat rack. Might be all in my imagination......Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I bought a 15" round cake pan, line it with foil and set it on some stainless steel nuts I had laying around.
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I just make a new one with heavy duty foil for each cook, then just throw it away.Edina, MN
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I've used stainless steel nuts and copper tees based on info I got from this group and they work great.
Cincinnati
LBGE, Weber Kettle
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I like the stainless steel nut idea. Good stuff. Thanks again
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Lift and fill the pan with coke...Green egg, dead animal and alcohol. The "Boro".. TN
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Why don't you want your drip pan directly on the plate setter?
XL BGE Katy, TX (otherwise known as Far West Houston) -
tmas said:Why don't you want your drip pan directly on the plate setter?
Flint, Michigan -
I set mine on 3 pennies in each corner. Works great and it is reuseable.
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For that kinda money you could get some copper tees and not have to count )
Sorry, couldn't help it
Steve
Caledon, ON
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Hungry Joe said:I set mine on 3 pennies in each corner. Works great and it is reuseable.
And if one of your neighbors is a cheapskate and always looking for Egg handouts, you can "accidentally" drop one and watch him pick it up.Flint, Michigan -
+1. Works great.BGEGP said:I bought a 15" round cake pan, line it with foil and set it on some stainless steel nuts I had laying around.
*******Owner of a large and a beloved mini in Philadelphia -
I have quite a few drip pans I've accumulated over the years. The stainless one from Ceramic Grill Store sees most of the action. A lot of it depends if you are going to use the drippings. I've bought quite a few cheap non stick rondelles over the years and removed the plastic handles. They are great for disposing of the crud and cleanup. I have a cast iron pan that I broke the handle off and milled down to about an inch and a half height. That is great for vegetables and potatoes. Rectangular stainless pans are great if you want to use the drippings.
Steve
Caledon, ON
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I use a 15" cake pan and place it on three ceramic briquettes that I had for a gasser.Redneck Riviera, Gulf Shores, Alabama
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Always keep a bunch of these around. Stack 2 or 3 under each corner of what I want to raise up. Works good on drip pans, Dutch oven, pots, etcKind Regards...Papa CPeachtree City, GA2-XLBG's E...Webber 22" kettle, Retired Gas GrillRoll Tide!!!
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What I've done the past couple times is put a ball of aluminum foil in the center of the plate setter and then foil over the plate setter. The idea being domed up in the center, drippings should run off into the fire.
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